Hotpoint F159468, Руководство пользователя

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7
MAIN OVEN
To heat the oven turn the knob clockwise, selecting the
require temperature between 80°C (176°F) and 230°C
(450°F) as recommended in the temperature chart. The
pilot light will immediately come on and remain on
until the oven reaches the required temperature. This
light will then automatically go off and on during
cooking as the oven thermostat maintains the correct
temperature.
FIRST TIME USE
DAILY USE
Since a circulaire fan oven heats up more quickly,and
generally cooks food at a lower temperature than a
conventional oven, pre-heating is often
unnecessary.However, foods such as bread,
scones,Yorkshire pudding,do benefit from being
placed in a pre-heated oven.
The 'oven temperature charts' are a guide only,
giving approximate cooking temperatures and
times.To suit personal taste and requirements, it may
be necessary to increase or decrease temperatures
by 10°C.
Unless otherwise indicated in the charts food should be
placed in a cold oven, i.e. without pre-heating. If food is
placed in an already hot oven, the
suggested cooking time should be reduced,
depending on the type and quantity of food being
cooked.
Oven positions
Since the distribution of heat in the circulaire fan oven
is very even, most foods will cook satisfactorily on any
shelf position, but the shelves should be evenly
spaced.
The top oven rod shelf can be used in the main oven
when cooking large quantities of food.
Food or utensils should Never be placed directly an
the floor of the oven for cooking.
Never use more than 4 shelves in the oven as air
circulation will be seriously restricted.To ensure oven
circulation do not use meat pans larger than 390 x
300mm (15"x12") and baking trays no larger than 330
255mm (13"x 10"), these should be positioned centrally on
the oven shelf.
Food should not be placed directly on the floor of
the oven. To avoid unnecessary cleaning, rod shelves
which are not in use, should be removed from the
oven.
Temperature and time
When all four shelves are used to cook large
quantities of food for home freezing or parties, it
be necessary to increase the cooking times given in
the temperature charts by a few minutes, to allow f
loss of heat due to extra time taken to load the oven,
and the larger mass of food. Baking trays should ha
equal gap at either side of the oven.
TOP OVEN
The top oven should be used to cook small
quantities of food.The oven is designed so that the grill
element operates at a reduced heat output, this is
combined with a heating element situated underneath
the floor of the oven.
To ensure even cooking of the food it is important
that cooking utensils are positioned correctly on the
oven shelf so that the element is directly above.
There are two cooking positions, the shelf placed on
runner 1 or 2 (from the base), do not use shelves upside
down.
Food/utensils must not be placed directly on the oven
floor.
There should always be at least 25mm (1in) between the
top of the food and the grill element.
Warning: Items stored in top oven will get hot when
main oven is in use.
Operation
To heat the oven, turn the control knob
clockwise.The top oven pilot light will come on and
remain on until the oven reaches the required
temperature.The pilot light will automatically go on
and off during cooking as the thermostat maintains the
correct temperature.
Do not use the grill pan as a meat pan in the top
oven as air circulation will be seriously
restricted.
Top oven as a warming compartment for plates Place
the plates/dishes on the shelf, positioned on runner 1,
turn top oven control to 100°C for 10-15 minutes.Never
use grill control.
Technical Characteristics
Voltage and Frequency:
230-240V 50 Hz
EN
When the cooker is first used an odour may be emitted,
When first using the cooker ensure that the room is well
this will cease after a period of use.
ventilated (e.g. open a window or use an extractor fan)
and that persons who may be sensitive to the odour avoid
any fumes. It is suggested that any pets be removed from
the room until the smell has ceased. This odour is due to
temporary finish on oven liners and elements and also any
moisture absorbed by the insulation.